Place the mushrooms in a medium bowl and toss with 60ml of olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper.
Layer the mushrooms on the bottom of a straight-sided glass salad bowl. Place the celery in the same medium bowl used to toss the mushrooms. Toss with 1 tablespoon olive oil and a pinch of salt and pepper.
Layer the celery on top of the mushrooms. Sprinkle the parsley over the celery. Sprinkle the crumbled cheese over the parsley and serve.